Chikoo Ice Cream
Homemade ice cream is so good. This recipe does not require an ice cream maker. It is simple and so yum. You can use this ice cream in my chikoo shake recipe as well.
Ingredients
- 2 cups heavy whipping cream cold
- 1 can sweetened condensed milk cold
- 1 cup chikoo slices frozen
- 1 tsp vanilla extract
- 1 tsp cardamom ground
Instructions
- Whisk cold heavy whipping cream in a large bowl until soft peaks form.
- Separately, blend frozen chikoo slices and ground cardamon to create pulp.
- Pour cold sweetened condensed milk, chikoo pulp and vanilla extract in the whipped cream.
- Continue whisking until it is thick and stiff peaks are formed.
- Pour mixture in an ice cream container.
- Freeze overnight before serving.
Notes
Make sure you keep the can of sweetened condensed milk in the refrigerator before using. I also recommend keeping the bowl and whisk in the refrigerator prior to using so it remains cold. I used Vadilal Treats frozen chikoo slices available in Indian supermarkets. Ice cream will stay well up to 2 weeks. I have linked the ice cream container I use on my LiketoKnowit.